Description
Rhubarb Cheesecake Creams are a refreshing, elegant dessert combining tart rhubarb compote, creamy no-bake cheesecake filling, and crushed cookies for texture. Served in cups or glasses, these layered treats are perfect for spring and summer gatherings.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 2 tbsp water
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup crushed digestive biscuits or graham crackers
- Optional: mint leaves or whipped cream for garnish
Instructions
- In a saucepan, combine rhubarb, granulated sugar, and water. Cook over medium heat for 8–10 minutes until rhubarb is soft and mixture is slightly thickened. Let it cool completely.
- In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream to stiff peaks. Fold into the cream cheese mixture to form the cheesecake cream.
- Layer crushed cookies, cheesecake cream, and rhubarb compote into serving glasses or cups.
- Repeat layers as desired and finish with a dollop of whipped cream or mint garnish.
- Chill for at least 1 hour before serving for best texture.
Notes
- Can be made a day in advance—just add garnish before serving.
- Substitute rhubarb with strawberries or raspberries for a twist.
- Use clear dessert cups for a beautiful presentation of the layers.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 24g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: rhubarb cheesecake parfait, no bake dessert, layered rhubarb cream, cheesecake cups, spring rhubarb dessert